Balsamic Roasted Vegetable Primavera

Name: Balsamic Roasted Vegetable Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 medium carrots, sliced; 2 medium zucchini, coarsely chopped (about 3 cups); 1-2/3 cups cherry tomatoes; 1/4 cup olive oil; 3 tablespoons balsamic vinegar; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1 teaspoon salt; 1/2 teaspoon garlic powder; 8 ounces uncooked rigatoni or whole wheat rigatoni; 1/4 cup shredded Parmesan cheese

Total Time Prep: 15 min. Bake: 20 min.

Yield 4 servings

Test Kitchen Approved

Roasting makes veggies an irresistible part of this light but filling dinner. —Carly Curtin, Ellicott City, Maryland

Ingredients

4 medium carrots, sliced
2 medium zucchini, coarsely chopped (about 3 cups)
1-2/3 cups cherry tomatoes
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon garlic powder
8 ounces uncooked rigatoni or whole wheat rigatoni
1/4 cup shredded Parmesan cheese

Directions

Preheat oven to 400°. Combine carrots, zucchini and tomatoes in a greased 15x10x1-in. baking pan. Whisk together next 6 ingredients; reserve half. Drizzle remaining balsamic mixture over vegetables; toss to coat. Bake until carrots are crisp-tender, 20-25 minutes.
Meanwhile, cook rigatoni according to package directions; drain. Toss rigatoni with roasted vegetables, pan juices and reserved balsamic mixture. Sprinkle with cheese.

Nutrition Facts

1-1/2 cups: 410 calories, 17g fat (3g saturated fat), 4mg cholesterol, 731mg sodium, 56g carbohydrate (12g sugars, 5g fiber), 12g protein.

Roasting makes veggies an irresistible part of this light but filling dinner. —Carly Curtin, Ellicott City, Maryland

Recipe Creator